This miso-glazed dish features barramundi, a mild, flaky white fish that is sustainable and eco-friendly. The Better Fish Barramundi Simply Skinless Fillets are packed with protein and have half the calories of salmon.
| 2 The Better Fish Simply Skinless Barramundi Fillets | |
| 1 tbsp, unsalted butter | |
| 1/4 cup, white miso paste | |
| 1 tbsp, rice wine vinegar | |
| 4 tbsp, maple syrup (or honey) | |
| 2 tbsp, mirin | |
| 1/2 tsp, ginger | |
| olive oil | |
| fresh cracked black pepper | |
| sesame seeds and green onions for garnish |
This miso-glazed dish features barramundi, a mild, flaky white fish that is sustainable and eco-friendly.
| 1. | Preheat oven to 425 degrees. Line a baking sheet with foil and coat with olive oil. Brush olive oil over the fish and add pepper. Cook for about 12-15 minutes or until flaky. |
| 2. | While fish is cooking, melt butter over medium heat. Next, add miso paste, rice wine vinegar, maple syrup, mirin, and ginger paste. Stir to combine, bring to a light boil, and then remove from heat.king dish (8 or 9-inch square) and squeeze in the juice from one lemon half. Add the oil, garlic, salt, and pepper. Whisk with a fork to blend. |
| 3. | Once fish is done, preheat the broiler to high. Now coat the top and sides of the fish with the glaze and put it back in the oven on the top shelf for only 1 minute so it caramelizes. Top with sesame seeds and green onions. Enjoy! |
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